Living With Great Style

There is something so comforting about a home cooked bowl of tomato soup – paired with a grilled cheese makes it even better. This recipe in particular is gracing our dinner table this week and I can’t wait to give it a whirl.

Do you have a go-to tomato soup recipe you swear by?

Bon appétit everyone!

Ingredients:

3 cloves of garlic, minced

2 tablespoons of olive oil

2 – 14 oz. cans of crushed tomatoes

1 – 14 oz. can of whole tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese

Directions:

In a saucepan, saute garlic in olive oil on medium heat for 1 minute – being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.

To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with a little parmesan cheese and a grilled cheese sandwich. You can get the recipe for the Grilled Cheese Sandwich here.

I love tomato soup and am always looking for good new recipes. I like that this has two different types of canned tomatoes – likely to add to the depth – and since we are still a few month out from fresh ones, this seems perfect.

Do you ever add a bit of grated carrot in place of the sugar? I haven't for soup, but do with tomato sauce that is a bit too acidic, and think its a great trick. (Mario Batali, of course). I wonder if if would work equally well here?